Recipe Name: Lamb Powerhouse Salad
Ingredients:
– 8 ounces of lamb loin, trimmed
– 2 tablespoons of olive oil
– Salt and pepper to taste
– 1 cup of quinoa
– 2 cups of water
– 1 cup of cherry tomatoes, halved
– 1 cup of cucumber, diced
– 1/2 cup of feta cheese, crumbled
– 1/2 cup of red onion, thinly sliced
– 1/4 cup of fresh mint, chopped
– 1/4 cup of fresh parsley, chopped
– 2 tablespoons of lemon juice
– 1 tablespoon of Dijon mustard
Cooking Instructions:
1. Season the lamb loin with salt and pepper. Heat one tablespoon of olive oil in a skillet over medium-high heat. Add the lamb and cook until your desired level of doneness. Let it rest for a few minutes before slicing into thin strips.
2. Rinse the quinoa under cold water until the water runs clear. In a saucepan, bring the quinoa and water to a boil. Reduce the heat to low, cover, and let it simmer for 15 minutes or until the quinoa is tender and the water has been absorbed. Let it cool.
3. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, feta cheese, red onion, mint, and parsley.
4. In a small bowl, whisk together the lemon juice, Dijon mustard, and remaining tablespoon of olive oil. Pour the dressing over the salad and toss to combine.
5. Add the sliced lamb to the salad and gently toss again.
Nutrition Facts per Serving:
– Calories: 470
– Protein: 35g
– Fat: 20g
– Carbs: 30g
Plating:
Arrange a generous serving of the salad in the center of a large plate or shallow bowl. Make sure the lamb slices are visible on top, showcasing the protein of the dish. Sprinkle a bit more fresh herbs on top for color and garnish with a lemon wedge on the side. The final look should be vibrant and fresh, highlighting the variety of ingredients and colors in the salad.